Allana's Baked Marinara

27 September, 2013

Allana's Baked Marinara

I don’t know about your house, but at mine nothing goes faster than baked marinara. This appetizer (or entree, if you’re really hungry) has been a staple and a favorite for as long as I can remember and thankfully, it’s a cinch to make. With less than 5 ingredients, you may already have everything you need in your pantry. And if not, you can most certainly improvise!

The base for this dip is one jar of store-bought or homemade marinara sauce. Tomato basil, roasted garlic, mushroom - whatever you fancy, go for that. Then, comes the cheese. For our family, we tend to love goat cheese with a bit of brie mixed in as well. This time around, I found a small hunk of taleggio, some goat’s milk brie and a log of plain goat cheese and I knew I was good to go. To jazz this up, I grabbed a few tubes of Gourmet Garden herbs that I mixed in with the tomato sauce beforehand to especially liven the flavor (mostly because I was using jarred sauce). My personal favorite herbs are the Garlic, Oregano, Italian Herbs and Chili Pepper, all of which I used with a heavy hand to brighten my tomato-basil sauce. Sprinkle some Parmesan on top and stick this dip in the oven and a half-hour later comes nirvana.

Baked marinara can be served over anything, although I’m going to argue toasted baguette for this recipe. I truly don’t think there’s anything better in this world than dipping bread into warm, gooey and cheesy tomato sauce. With the first bite, you get hit with the herby sauce followed by the sharp tang of goat cheese. Some flavors just go together and tomato sauce & goat cheese … well, it just works.

Baked Marinara

  • 1 jar tomato sauce of your choice
  • 1 1/2 tablespoons Gourmet Garden Italian Herbs
  • 1 teaspoon Gourmet Garden Oregano
  • 1 tablespoon Gourmet Garden Chili Pepper
  • 1 tablespoon Gourmet Garden Garlic
  • 1 log goat cheese
  • ¼ cup brie, crumbled
  • 2 tablespoons taleggio cheese (optional)

Preheat your oven to 350 degrees. In an oven-safe baking dish, combine the cheeses and spread them out evenly across the whole dish. In a separate bowl, mix together the tomato sauce and the herbs, until well-combined and sauce is seasoned to your tastes. Pour the tomato sauce over the cheese mixture, top with additional Parmesan if you like and bake it in the oven for 30 minutes. Once cooked and bubbling on top, remove from the oven and let rest for 5 minutes before dipping in. Serve with toasted baguette bread, veggies or pita chips.

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